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    You are here: Home / Kitchen Staples / Confit Tomatoes

    Confit Tomatoes

    Published: Sep 13, 2021 · Modified: Sep 7, 2022 by Sophie · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    These summer confit tomatoes are slowly roasted over a low heat with garlic and rosemary.

    Cherry tomatoes on the vine in a garden.

    Confit tomatoes are the perfect way to use up an excess of summer tomatoes. They are a simple, yet delicious way to serve summers bounty.

    They will enhance any sandwich, pizza, soup, or pasta dish and make it next level delicious.

    Ingredients

    • cherry tomatoes
    • good olive oil
    • garlic
    • rosemary or thyme

    Method

    A close up of cherry tomatoes with garlic and rosemary.

    This is a simple recipe where you combine the tomatoes, olive oil, sliced garlic, and herbs in a baking dish and roast at a low heat for about 2 hours.

    A close up of slow roasted confit tomatoes with garlic and rosemary.

    After the tomatoes have collapsed and become soft, they are ready. Just let them cool and serve as you desire.

    How to Use Confit Tomatoes

    • serve on toast with sea salt and fresh basil
    • toss with pasta to make a sauce
    • serve with focaccia bread
    • crush to make a pizza sauce
    • serve on a grain bowl or pasta salad
    • use the left over garlic tomato oil in salad dressings or as a cooking oil (because there is no acid added, this oil should be used within a week and kept in the fridge)

    Substitutions

    • Use small or cherry tomatoes. Large tomatoes won't work as well
    • Olive oil is the best oil to use here as it is flavourful and rich. Look for a good quality olive oil
    • Use any woody herbs such as thyme, rosemary, or sage

    Recipe

    A close up of slow roasted tomatoes with garlic and rosemary.
    Print Recipe
    5 from 2 votes

    Confit Tomatoes

    Summer confit tomatoes slowly roasted over a low heat with garlic and rosemary.
    Prep Time10 minutes mins
    Cook Time2 hours hrs
    Total Time2 hours hrs 10 minutes mins
    Servings: 10
    Author: Sophie MacKenzie

    Equipment

    • Measuring cups
    • Baking dish

    Ingredients

    • 5 cups cherry tomatoes
    • 1 head garlic sliced in half
    • 1 ½ cups olive oil
    • few springs rosemary or thyme

    Instructions

    • Preheat the oven to 250°F (120°C).
    • Add the tomatoes, oil, rosemary, and garlic to a baking dish.
    • Bake for 2-2½ hours, or until the tomatoes are wrinkled and soft.
    • Let cool before serving.

    Video

    Notes

    These tomatoes will last for about a week in the fridge.

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